- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled spice containers above the prep unit.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several prepared ready-to-eat (RTE) items in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/24/2016 | Routine | |
The day dots are useful for gaging how long food products are kept, but really need to just place dates on so can be absolutely sure how long food is stored.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The raw ground meat that is molding inside the prep. refrigerator lower compartment is unsound or adulterated.
Correction: Ensure food is safe and unadulterated. Throw away and make sure of age of food products and dispose of when +7 days old from opening.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and baked potatoes on top of prep. refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the standing freezer and the under grill refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave buttons and exterior of prep. refrigerator doors have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: The service door to exterior does not close fully and the door to the earthen crawlspace was left open. The sliding door missing self-closer.
Correction: Adjust self-closer on the service door so fully close and keep the door to the crawlspace closed to keep out vermin. Add self-closer to sliding door to porch.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the beer walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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12/11/2015 | Routine | |
Marking of foods that are included in the consumer advisory on the menu is somewhat confusing. Please clarify before next inspection.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Cook observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping clothes at bar for wiping donw counter in 300 ppm QUATS sanitizer.
Correction: Need to maintain QUATS sanitizer at 200 ppm. 300 ppm is too strong.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes (47-53°F) and halves of baked potatoes (71°F) cold holding at improper temperatures
Correction: Relocate tomatoes to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard potato halves.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Mixer, measuring cup and condiments located immediately next to hand wash sink in bar area.
Correction: Keep all food-contact utensils and other equipment out of splash of hand wash sink to avoid contamination.
- Outer Openings - Protected (repeated violation)
Observation: Sliding glass door to patio and door in dirt floored maintenance room, neither have self-closers.
Correction: Need install self-closer on each of the doors to keep vermin out of building.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/04/2015 | Routine | |
Back door self-closer in house - to be installed later today.
- Outer Openings - Protected (repeated violation)
Observation: Missing self-closers on back door, door to dirt floor room and sliding glass door to deck.
Correction: Install self-closers on door.
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06/11/2015 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. First in 0 ppm QUATS and then in 500 ppm
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Corrected to 400 ppm - (manufacturers range is 200-400 ppm QUATS).
- Critical: Cooling* (corrected on site)
Observation: Potato soup and cooked green beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes and Mac & cheese, on steam table hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chili and cooked rice in walk-in cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) bulk cooked rice and chili in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Outer Openings - Protected
Observation: Missing self-closers on back door, door to dirt floor room and sliding glass door to deck.
Correction: Install self-closers on door.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/05/2015 | Routine | |
Restaurant representatives - add corrected or new information about Dock It Grille & Bar, Llc, 2033 Morewood Road, Hardy, VA 24101 »